I have been dreaming of these breakfast tacos since I got back from my girls trip to Ensenada and Valle de Guadalupe. We ended up at Pasión del Valle for brunch before we headed out wine tasting in Valle. The buffet was spread out and heavenly, everything that you could think of was there. Including a taco station with hand made tortillas and a few different fillings. The rajas con crema is the one I absolutely fell in love with, so much so that I had to find the recipe so that I could make it at home for my family.
Recipe for Rajas con Crema Tacos
5 Poblano peppers,roasted, peeled, seeded, cut into strips
1 Onion, white, sliced lengthwise (root to tip), 1/4-inch slices
2 cloves Garlic, minced
3 ears Corn, kernels sliced off
1/2 cup Mexican crema (Mexican sour cream)
1/2 cup milk
1/2 cup grated Monterey Jack cheese
olive or avocado oil
Char the whole poblano chile peppers on all sides. The best way to do this is over an open flame of a gas stove or on a grill. Place the whole chile pepper directly on the grate covering the flame and let the flame blacken the outside skin of the peppers. When one side has blackened, use tongs to turn the Chile over, so the flame can blacken another side.
Once the peppers are blackened all over (you can still have a few green spots), place them in a gallon size, plastic ziplock bag. Let the chiles steam in their own heat for a few minutes.
Open up the chiles and cut out and discard the stems, seeds, and inner veins. Cut the chiles into long strips, about an inch wide. Set aside.
Heat the oil in a large pan on medium heat. Add the onions and cook until translucent, about 3 to 4 minutes. Then add in the garlic.
Add the poblano chiles to the onions and garlic. Sprinkle the chiles with salt. Add the Mexican crema and the milk. Gently stir to coat the chiles. Cook for several minutes, until the chiles are completely cooked through and the sauce is a little reduced.
Toss in the grated Monterey Jack cheese. Stir with the crema sauce until the cheese has melted and mixed in with the sauce.
Serve with warmed corn or flour tortillas.